No, This story is not paid for: we just genuinely believe that all vegan or vegan-adjacent foodies need to know about the vegan cheese Kite Hill is making – if they’ve not discovered it already.

A few years back, when Crossroads Kitchen‘s Chef Tal Ronnen launched Kite Hill, we joined him to get all the deets. Since then, the almond-based cheeses have become a total sensation with vegans who like to cheese plate it up, including our talented foodie friend, Claire Thomas of The Kitchy Kitchen. Claire is showing us how to create this gorgeous, health-conscious cheese board including her paleo grain-free recipe for crackers (peek here for a totally vegan recipe option). Bookmark this simple idea for your next girls’ night in


For the board:

an assortment of Kite Hill cheese: Soft Fresh Original, Soft Fresh Ripened, Soft Fresh Truffle Dill and Chive.
sliced seasonal fruit (we chose apricots, dried fruit is lovely on a cheese board too!)
assorted nuts
halved dates, pits removed

Simply assemble the above and serve!

For the crackers:

For the crackers:

2 cups almond flour
1 egg (or 1 flax “egg”)
1/2 tsp pink salt
1/2 tsp herbes de Provence

Preheat oven to 350.

Pulse all ingredients, except herbes, in food processor.

Press dough between two sheets parchment and roll out into 8” x 11” rectangle.

Sprinkle top with herbs and a bit of extra salt. Cut dough into small square shapes.

Bake in preheated oven at 350 for 12 minutes. Allow to cool, add to cheeseboard.

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